[X]

Home > Recipes > Fried Chicken Strips

Fried Chicken Strips Recipe

Fried Chicken Strips Recipe photo by Taste of Home

Read reviews (22)

Rate recipe

I recently made this recipe of Mom's for my in-laws and they told me it was the "best fried chicken ever." Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve it with your favorite dipping sauce. —Genny Monchamp, Redding, California

This recipe is:

Quick

[X]

Rate Fried Chicken Strips Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fried Chicken Strips Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

2-2/3 cups crushed saltines (about 80 crackers)
1 teaspoon garlic salt
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/8 teaspoon pepper
1 egg
1 cup milk
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
Oil for frying

Directions

In a shallow bowl, combine the first five ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Yield: 6 servings.

Originally published as Fried Chicken Strips in Taste of Home April/May 2005, p35

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Fried Chicken Strips

Fried Chicken Strips

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(21-22) of 22 reviews

Sort Reviews:

Reviewed on Jun. 21, 2009 by keverwann

This was very good. I used 1/2 cracker crumbs and 1/2 whole wheat flour in place of the saltines. I also pan fried the chicken pieces in about 1 Tbsp of oil until they were just cooked through and then finished them off for 5 minutes in a 375 degree oven while I made cream gravy with the drippings in the pan. Much healthier than deep-frying and still very tasty!

Reviewed on Dec. 30, 2007 by jackiecooks

I made this tonight and it was wonderful. I bought a bag of those frozen strips and cut them into smaller strips. Kids and adults loved them alike!

View all >